The addition of fresh basil and Parmesan cheese makes this buttery dish the Best Corn on the Cob recipe you’ll ever make.
Corn on the cob to me says summer, barbecues, beach parties and good times. I remember one party my parents gave when they had a home on the lake. My Dad was busy barbecuing chicken and his friend brought his special corn on the cob with basil all wrapped up in a foil pouch. Then he just added it to the grill for 15 minutes. It was the absolutely the best corn on the cob I ever had.
Through the years, I’ve duplicated that recipe adding and subtracting ingredients. In the end, I discovered the simplest things are best. My only addition was Parmesan cheese. And if I wasn’t grilling, I added it to a hot oven for 20 minutes. Same great flavor. Simple, quick and easy with only 5 ingredients including the corn.
So let’s make it.
Ingredients for the Best Corn on the Cob
- Corn: The Star of the Show
- Butter: For flavor
- Salt: Just a touch
- Pepper: For spice
- Parmesan cheese: To add richness
- Fresh Basil: To add freshness
How to Make the Best Corn on the Cob
First, preheat oven to 425 degrees F
Shuck, clean and trim the corn. (To make this step extra easy, see the notes below.) Place the cobs on a large sheet of foil.
Next in a small bowl mix softened butter, salt, pepper and Parmesan cheese. Then rub the mixture evenly on all sides of the corn.
Sprinkle the freshly sliced basil and sprinkle over the top. You can chop this basil more finely than I did, but I really like the larger pieces. Then tightly enclose the cobs in the foil.
Then add the foil package to a pan and place it in the oven. Let the corn to steam in its package for 20 minutes.
Finally add the corn to serving plates and pour the basil butter sauce over them.
Notes on the Ingredients
Corn is one of those foods that can certainly fit into a healthy diet. It’s high in Vitamin A and has many healthy benefits according to the Whole Grain Council citing a Cornell University study that showed that corn has twice the antioxidant activity of apples.
Some people are intimidated by cleaning corn and worry about getting every last strand of corn silk off. I’ve actually found a quick and easy way to do it. First, shuck the corn by pulling off the leaves and removing as much silk as will easily pull off. Then under running water, rub the corn with both of your hands in opposite directions and the silk will come off in seconds.
You can certainly use dried basil instead of fresh, but I really think the fresh tastes better. Plus, I love the fabulous smell of fresh basil. And the flavor combination of the corn, butter, Parmesan and fresh basil is perfect.
Steaming the corn instead of boiling or even grilling, results in perfectly cooked corn that isn’t watery or dried because it overcooked on the grill. Instead this method insures a perfectly cooked sweet, fresh, crisp corn.
Best Corn on the Cob
- 2 Ears Corn Shucked, cleaned and trimmed
- 2 Tsp Butter No salt
- 1/4 Tsp Pepper
- 2 Tsp Parmesan cheese Grated
- 3-4 Basil leaves Sliced thin
- Preheat oven to 425 degrees
- Shuck, clean and trim the corn. Place on a large sheet of foil.
- In a small bowl mix butter, pepper and Parmesan cheese. Rub mixture evenly on all sides of the corn. Sprinkle the fresh basil over the top and tightly enclose it in foil.
- Add the foil package to a pan and place it in the oven. Steam 20 minutes.
- Serve hot.
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